PORK KNUCKLE IN BEER
pork-knuckle-in-beer--.pdf (504.31 KB)
2 small Sokołow Feast pork knuckles
1 bottle dark beer
1 stock cube
3 bay leaves
4-5 grains allspice
3 sprigs of rosemary
2 tablespoons flour
- Sprinkle knuckles with flour and fry on all sides in a pan. Mix the stock cube with 500 ml of water. Add beer, seasoning, spices and sliced carrot and onion. Pour over knuckles placed in a large casserole dish so that the liquid covers the meat up to 3/4.
- Place in an oven preheated to 180°C. After 1 hour lower the temperature to 120°C and bake for another hour. Fried cabbage will perfectly complement the knuckles’ taste.